Recipe of Clara Ole Carbonara Pasta Sauce

Pasta Sauce A La Pauly

It is very important that the pasta is hot when adding the egg mixture, so that the heat of mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley.

Recipe Summary Pasta Sauce A La Pauly

Enjoy this meaty pasta sauce over your favorite noodles.

Ingredients | Clara Ole Carbonara Pasta Sauce

1 cup butter

1 tablespoon extra-virgin olive oil

¼ pound ground veal

¼ pound ground beef

¼ pound ground pork

2 (19 ounce) cans stewed tomatoes

1 ½ (6 ounce) cans tomato paste

1 onion, chopped

½ pound sliced fresh mushrooms

½ cup red wine

½ green bell pepper, chopped

4 cloves garlic, minced

1 ½ teaspoons white sugar

½ teaspoon Worcestershire sauce

½ teaspoon bitters (such as Angostura®)

1 pinch cayenne pepper

Directions

Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.

Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

Info | Clara Ole Carbonara Pasta Sauce

prep: 15 mins cook: 3 hrs 10 mins total: 3 hrs 25 mins Servings: 6 Yield: 6 servings

TAG : Pasta Sauce A La Pauly

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Meat Sauce,